共查询到18条相似文献,搜索用时 78 毫秒
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为满足消费者日益增长的对食品质量的消费需求,食品工业致力于采用温和的方法加工食品,而与热加工相比,食品非热加工技术可在有效杀菌与钝化酶的同时较好地保持食品原有营养物质与活性物质,因此近年来颇受欢迎。本文介绍了超高压处理、超声处理、冷等离子体、脉冲强光技术等非热加工技术研究进展,以期为食品非热加工技术的进一步发展提供理论依据。 相似文献
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近年来, 非热加工技术在水产品加工领域受到广泛关注。非热加工技术可对水产蛋白进行改性处理, 改善其功能特性, 提高其利用率, 实现其高值化利用, 并可减少热敏性营养物质的损失。与传统热加工相比, 非热加工技术在保障食品安全、保持食品原有的营养和品质等方面表现出了更好的应用前景。本文综述了超声波、超高压、高密度CO2、冷等离子体、辐照等非热加工技术在水产蛋白加工中的应用, 并阐述了各种非热加工技术对水产蛋白的高级结构及功能特性的影响, 可为拓宽水产蛋白的加工利用途径提供理论支撑。但是新兴的非热加工技术目前仍处于开发研究阶段, 大规模的工业应用仍需要更多和更深入的研究。 相似文献
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我国作为水产养殖和消费总量第一大国,水产品引发的过敏问题越来越受到关注,近些年来,因食用水产品而导致的过敏事件日益增多。该研究综述了近年来热加工技术(蒸、煮、高温压力)、非热加工技术(超高压、低温等离子体、超声波和辐照)以及两种加工技术联用对水产品过敏原消减的研究,指出热加工技术主要通过使蛋白质变性来消减过敏原的致敏性,非热加工技术则通过掩盖或破坏过敏原抗原表位来消减过敏原致敏性,为低致敏性水产品开发提供了重要基础和技术参考。不断探究过敏原诱导过敏反应发生的机理,加快推进低致敏性水产品加工技术在实际生产中的应用,有利于控制和降低水产品过敏所带来的风险。 相似文献
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色泽是果蔬十分重要的表观属性,与果蔬本身含有的天然色素高度相关,是判断其品质是否发生变化的重要指标之一。热加工以及非热加工技术广泛应用于果蔬产品的加工。传统果蔬加工技术以热力去皮、热烫、碱液去皮、干燥、油炸等热加工技术为主,加工中使用的高温易对果蔬的色泽品质造成不可逆转的影响。近年来,新型热加工和非热加工技术逐渐被探索,酶法去皮、红外线、超声波、脉冲电场、高压处理、低温等离子体等非热加工技术在果蔬加工维持色泽方面起到了积极的作用。然而目前综合两种加工技术对果蔬加工产品色泽影响的讨论和对比研究较少,明确各法的原理、使用条件、工艺参数及优缺点对于加工高质量的果蔬产品具有重要意义。因此该研究概述了各色素的结构特征以及理化特性,归纳和比较了热加工与非热加工技术的关键技术点和对果蔬色泽稳定性的影响,讨论了影响果蔬色泽的关键因素,最后对果蔬在加工过程中的应对的挑战提出了有关建议,以期为热加工与非热加工技术对果蔬的护色应用提供指导。 相似文献
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食品非热加工技术作为一种新型杀菌技术,具有可减少营养损失和保持产品新鲜度等优点。主要介绍了国内外橙汁非热加工技术的研究进展,并对其应用前景进行了阐述。 相似文献
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食物过敏现象越来越普遍,已经严重影响了部分人群的生活质量甚至危及生命,国际上有关食物过敏事件的报道屡见不鲜。如何快速、准确、高通量、低成本地检测食物中的过敏原成分,已成为监管部门和食品企业的关注焦点。本文综述了以酶联免疫吸附法、PCR法、实时荧光定量PCR法、环介导等温扩增技术及生物芯片技术为主的几种分子生物学检测技术检测食物过敏原的方法,并对这几种方法的准确性、重复性等进行比较,探讨了食品中过敏原检测方法的发展前景。与传统过敏原检测方法相比,现行生物芯片技术具有高通量、对单一样品同时检测多种过敏原成分的特点,将成为一种新颖有效的过敏原检测工具。 相似文献
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食品加工对过敏原活性的影响 总被引:2,自引:1,他引:1
近年来, 食物过敏性疾病的发病率明显上升, 已成为影响人类健康最常见的全球性疾病之一。本文对食品加工中常用的几种方法对特定食品过敏原活性的影响进行了综述, 这些加工方法包括热处理、高压处理、研磨、辐照、碱水解、梅拉德反应、酶解、微生物发酵和基因工程等, 并对存在的问题进行了分析。 相似文献
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Sai Kranthi Vanga Ashutosh Singh Vijaya Raghavan 《Critical reviews in food science and nutrition》2017,57(10):2077-2094
With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population. 相似文献
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Rastogi NK Raghavarao KS Balasubramaniam VM Niranjan K Knorr D 《Critical reviews in food science and nutrition》2007,47(1):69-112
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues. 相似文献
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Oluwafemi Ayodeji Adebo Tumisi Molelekoa Rhulani Makhuvele Janet Adeyinka Adebiyi Ajibola Bamikole Oyedeji Sefater Gbashi Martins Ajibade Adefisoye Opeoluwa Mayowa Ogundele Patrick Berka Njobeh 《International Journal of Food Science & Technology》2021,56(1):13-27
The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety. 相似文献
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鸡蛋是人们日常饮食中的高营养物质,但也是国际公认的八大过敏食物之一。鸡蛋过敏占儿童食物过敏的35%,占成人食物过敏的12%。鸡蛋过敏的主要症状包括过敏性皮炎、荨麻疹、胃肠道紊乱、腹痛等,其致敏性严重影响了鸡蛋过敏患者的健康及鸡蛋加工品的普及性。近年来国内外学者对如何降低鸡蛋蛋白的致敏性开展了大量的研究,所采用的方法有单一加工方法和联合加工方法。降低鸡蛋蛋白致敏性的单一加工方法主要有加热、辐照、糖基化、高压、酶解等;联合加工方法是几种单一方法按一定加工顺序的复合处理。文章综述了不同加工方法对鸡蛋蛋白致敏性的影响,并分析了目前降低鸡蛋致敏性的加工方法中存在的问题,为后续开发降低鸡蛋致敏性的加工方法提供了思路。 相似文献
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